Lear / Ritter family wiki

User Tools

Site Tools


Table of Contents

Makes 6 to 8 medium baked empanadas


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 Tbs sugar
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 1 large egg beaten lightly with 1/4 tsp water, for the egg wash


  1. Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside.
  2. In a large bowl, use an electric or stand mixer to mix the cream cheese and butter together until well blended.
  3. Gradually add the flour mixture to the cream cheese mixture and mix until smooth. Place the dough in a bowl, cover and refrigerate at least 30 minutes.
  4. Prepare the filling according to one of the empanada recipes below.
  5. Lightly flour a work surface. Divide the dough into 4 pieces, and keep the pieces you aren't working with in the refrigerator until you need them. Use a floured rolling pin to roll out the dough to about 1/8 inch thick. Cut the dough into a large rough circle. Put some filling in the center of the circle and fold over to make a half-circle. Don't over fill! Use a pizza wheel to trim away the excess dough and make a nice half-moon shape. Seal the edges of the dough with your fingers to make a scalloped edge. Repeat until all of the dough is used.
  6. Place the pastries 2 inches apart on a lightly greased cookie sheet, brush with the egg wash, and bake until lightly browned, 15-20 minutes.
  7. These can also be made ahead of time, refrigerated, and reheated in a 350-degree oven for 4 to 6 minutes.

source: Three Guys From Miami Cook Cuban

recipes/snacks/cuban_empanadas.txt · Last modified: 2017/12/19 19:43 by admin

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki